Homemade Tomato Soup
Once you try homemade tomato soup, you will never want store-bought soup again!
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Servings: 4
Calories: 212kcal
Equipment
- Knife and cutting board
- Baking sheet
- Oven
- Medium-sized pot
- Immersion blender or blender
Ingredients
- 3 lbs ripe roma tomatoes
- 3 garlic cloves, peeled
- ½ onion, peeled and quartered
- ½ red bell pepper, cored and seeded cut in half
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- Chopped fresh basil for serving
Instructions
- Preheat the oven to 450 F
- Cut the roma tomatoes in quarters and remove the seeds.
- Place the tomatoes, quartered onion, garlic cloves, and bell pepper in a baking sheet. Season with salt, pepper, and Italian seasoning. Drizzle olive oil over the veggies and roast for 25 mins, stirring halfway.
- 5 minutes before the baking time is over, turn the oven to broil and cook until they are a bit charred at the edges.
- Bring the chicken broth to a boil in a medium-sized pot and add the roasted veggies.
- Using a hand blender, blend until smooth. You can also use a regular blender.
- Add heavy cream, season with salt and pepper, and cook until heated through (do not boil the soup). Serve with additional cream if desired, or chopped fresh basil.
Nutrition
Calories: 212kcal | Carbohydrates: 13g | Protein: 7g | Fat: 17g